The success of the Pine Terra Farm burger rests in the pattie — created from grass-fed, certified organic, Angus beef from Pine Terra ranch near Onoway. It’s so delicious, I was certain there was a secret combination of seasonings, but in truth, only salt and pepper grace this mouth-stretching burger topped with melted Edam. Coddled within a house-made brioche, sweet and gently toasted, the burger comes with fries swooped in melted cheese, with a side of spicy house ketchup; $16.

Chef Jesse Morrison-Gauthier puts considerable time and food energy into his Umami Burger. He uses flank steak, marinating it in a Japanese-style dashi stock of benito flakes, Korean black bean paste and soy sauce. The flank is combined with ground shoulder-chuck-eye to make a top-quality pattie rich with savoury, or umami, flavour. The burger is square (good for sharing) and is served on an in-house, square focaccia bun. Note with pleasure the sriracha mayo and stash of caramelized onions. Fries are from crafted from B.C. Kennebec potatoes, legendary for their crisp texture and tossed with parsley, chives, tarragon and chervil; $14.50.

Aboriginal entrepreneur Jules Thomas thought the city needed a burger that featured bannock bread, a traditional aboriginal staple. So he experimented with a quick bread batter and a deep-fat fryer and came up with this pleasing riff that’s dense in texture, with a clean, biscuit flavour. The surface is slightly crispy and caramelized with an echo of doughnut, but less sweet.

Bannock Burger started its life in March at the concession in the Karl Weidle Soccer Centre in the city's northwest, but left that location last week. Thomas is looking for a permanent home for his burger brand, but in the meantime, watch for the Bannock Burger booth at The Works festival in Churchill Square from concession June 20 to July 2.

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